Healthy Eating
Sweet Potato Salad with Bacon
Description
This colorful, easy Sweet Potato Salad with Bacon comes with a zippy mustard vinaigrette. Unconventional as it may seem, this is one of my favorite potato salads recipes ever!
Ingredients
- For the Sweet Potato Salad:
- 4 slices thick-cut bacon cooked*
- 3 large sweet potatoes peeled and cut into chunks (I do a rough 3/4 inch, but you can do any size you like)
- 1 cup celery hearts thinly sliced
- 1 cup green onions thinly sliced
- For the Mustard Dressing:
- 1 jalapeño seeded and minced
- 2 tablespoons whole-grain mustard
- 2 garlic cloves minced
- 3 tablespoons rice vinegar
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Directions
- Bring a large bot of salted water to a boil, then add the sweet potatoes. Simmer just until fork tender, about 10 to 15 minutes depending upon the size of your potato chunks. Drain, gently and quickly rinse with cold water, then set aside.
- If necessary, cook the bacon according to one of my easy methods listed below. Once cool, crumble it into a large bowl. Add the celery and green onions.
- Prepare the mustard dressing: In a small bowl or large measuring cup, whisk together the jalapeño (or fresno chile), mustard, garlic, vinegar, olive oil, salt, and pepper.
- Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine. Taste and season with additional salt/pepper as desired. Serve warm, chilled, or at room temperature.
